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Grilled Portabella Mushrooms

55

Oh Boy, Portobellos!! What a feast, who needs steak, these are wonderfull, we did just 4 , under the broiler and had them with a summer veggie salad. The classic combination of garlic, olive oil and balsamic vinegar, can't be beat! and of course the rosemary and thyme just top it off perfectly! Can hardly wait to have'em again, thanks for sharing Mirj!!

DH and I both love mushrooms, but had never experienced Portabellos or even heard of them for that matter. My first encounter of them was this recipe shortly after I came to 'Zaar and I wanted so badly to try them. Recently, the grocery store I shop at began carrying them. Then I had to ask Mirj how I could tell if they were 'good' produce. She very patiently described what they should look like and what to avoid. I watched until one day, I found 'Portabellos' that were 'obviously' very fresh and 'good'! I snagged onto them, came home and printed this recipe. Here it is, winter--much too cold to be outside grilling in Iowa--and I only have a George Foreman copycat grill to fall back on for inside during the winter. I posted more questions for Mirj, which she again did her best to answer. She thought I could probably do them in the 'copycat' grill, so I did. Fortunately for me, I had the grill open almost the entire time they were cooking as I was turning and basting them with the balsamic vinegar/olive oil/seasoning blend, as Mean Chef posted a message after we'd eaten them that the 'copycat' grill needed to be left open, otherwise the mushrooms would get soggy...whew...that was close... ;-) Well, after this experience DH and I certainly plan to have these again. We had them for a quick and light lunch, served on the side with hotdogs, of all things! The recipe says 6 servings, but I guess we're gluttons 'cause the two of us scarffed them all down! Thank you for answering all of my questions Mirj and for sharing another winning recipe!!!